A Contemporary take on Creamed Spinach - butter

Method

• Wash the spinach, pile it into a saucepan while it is still wet, cover with a lid, and steam for a minute or two until it has relaxed.
• It will need to be turned in the pan a couple of times.
• Remove, drain, squeeze as much as you can to remove the water, then put into a food processor with the butter and blitz until smooth.
• Now stir in the creme fraiche, some salt and pepper, and a little nutmeg.